Venison casserole claret

 
                          Venison Casserole Claret
 
 Recipe By     : The Wild Game & Fish Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        venison, cubed
    7      Tablespoons   butter or margarine
    4      Tablespoons   brandy
   12      small         white onions
   12      small         whole carrots
    1      6-ounce can   Black Olives,pitted
      1/4  Cup           flour
    2      Tablespoons   Tomato Paste
      3/4  Cup           claret wine
    2      Cups          beef broth
    1                    bay leaf
    3      medium        potatoes, pared & cubed
    1      medium        Kohlrabi,pared & cubed
      1/3  Cup           capers
      1/2  Teaspoon      salt
    1      Pound         fresh mushrooms, halved
 
 Brown venison in 3 Tablespoons butter in a large skillet. Pour brandy over
 venison * ignite. When flame subsides, place venison in 3-quart casserole.
 Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons
 butter & saute until tender. Stir in flour & tomato paste; add wine, broth, &
 bay leaf. Cook, stirring constantly, until mixture thickens. Boil 5 minutes.
 Add remaining ingredients, except mushrooms. Pour into casserole with venison
 cubes. Cover & bake at 350 degrees F. for 1 1/4 hours or until venison &
 vegetables are tender. Remove bay leaf, add mushrooms, & bake for 5 minutes
 more.
 
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